Super Food Stuffed Spaghetti Squash Recipe

This is a dish that can be an entire meal because it has every food to make it balanced! It contains a vegetable, fruit (if you count tomato as a fruit), grain, and protein! My 5 year old has become more and more picky over the last year. Even though it can be frustrating at times, I just keep serving good healthy foods and know that picky eating is typically just a phase. (Even if the phase is 10 years, it is still just a phase!) There are foods that she loves and will eat, and something I try to do is pair that familiar food she loves with something new. She really loves quinoa with pesto on it. Who would have thought? Since quinoa is such a super nutrient dense food, I thought it was the perfect things to stuff our squash with! Add savory pesto, tangy tomatoes and some gooey cheese on top, and you have a power packed delicious meal!

This Spaghetti Squash Recipe does not require a lot of effort. To cook spaghetti squash, all you do is slice in half (the hardest part), scoop out the seeds, turn over face down and bake! I sprayed my baking pan with a bit of olive oil so that it wouldn’t stick. You can also use a silpat which is awesome because nothing sticks to it! While the squash is baking, prepare your quinoa. This is the method we use to cook super fluffy quinoa. Once cooked, add your pesto. Chop your tomatoes and combine with the quinoa. Once the squash is done baking, fill it with your quinoa mixture. Layer with some fresh mozzarella, and a little basil. Put it in the oven on broil just for a couple of minutes to melt the cheese, and serve!

Each of the ingredients provides different nutrition, flavor and texture to this dish. Providing your kids with variety not only helps them get all of the nutrients they need, but also helps to expand their palate and grow to love different foods. You never know which method of cooking a fruit or vegetable will be the one they like!

Super Food Stuffed Spaghetti Squash Recipe

Ingredients

1 medium – Spaghetti Squash

1 cup – quinoa, uncooked

6 slice (1 oz) – MOZZARELLA CHEESE, LOW SODIUM

1/2 cup – pesto

3 medium – tomato, red

Directions

1. Slice spaghetti squash in half lengthwise, and scoop out the seeds with a spoon.
2. Place on a baking sheet, either with a small amount of oil or lined with a silpat.
3. Bake at 400 degrees F for 30-40 minutes or until the rind is soft and the squash easily pulls away from the rind.
4. Meanwhile, cook your quinoa using this method.
5. Dice tomatoes.
6. Once quinoa is cooked, combine with pesto and tomatoes.
7. Spoon into the cooked squash, and layer with fresh mozzarella.
8. Place in the oven under broil for just 1-2 minutes until the cheese is melted.
9. Serve warm.